Butter chicken is one of those dishes that makes you feel like you’re dining at your favorite Indian restaurant, except you’re in your own kitchen wearing pajamas. This creamy, spiced curry has become my family’s go-to when we want something special on a Tuesday night without the takeout price tag.
Table of Contents
Ingredients for Butter Chicken
I always start with chicken thighs for this recipe because they stay juicier than breasts and handle the spices beautifully. The yogurt in the marinade tenderizes the meat and helps the seasonings stick to every piece.
For the Chicken & Marinade:
- 1 ½ pounds boneless skinless chicken thighs (cut into bite-sized chunks)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika – I recommend using Hungarian sweet paprika for the best color
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
For the Butter Chicken Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided) – My preference is unsalted butter so you control the salt level
- 6 garlic cloves (minced)
- 1 medium onion (diced)
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream – In my experience, full-fat cream creates the best texture
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup fresh parsley (chopped, optional for garnish)
To Serve:
- Naan bread
- Steamed rice
Step-by-Step Instructions
I recommend letting the chicken marinate for at least 15 minutes, though 30 minutes is even better if you have the time. Use those minutes to dice your onion and mince the garlic so everything’s ready when you need it.
Step 1: Combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a medium bowl. Mix thoroughly until every piece is coated evenly. Set aside and prep your vegetables while the chicken absorbs the flavors.
Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F. Transfer the chicken to a plate and leave the flavorful oil in the pan.
Step 3: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon, adding 1 to 2 tablespoons of water if the fond is sticking. Add the minced garlic and diced onion with a pinch of salt. Sauté for 3 to 4 minutes until the onion turns translucent and you can smell the garlic.
Step 4: Stir in the tomato sauce and sugar, letting it simmer for 2 to 3 minutes. Return the chicken to the skillet and mix well. Pour in the heavy cream slowly, stirring constantly as the sauce transforms from bright red to a soft peachy-orange shade.
Step 5: Add the cayenne pepper if using, garam masala, curry powder, and black pepper. Reduce the heat to low and let the sauce bubble gently for 10 minutes. The sauce should coat the back of a spoon when ready. Taste and adjust salt as needed.
Step 6: Remove from heat and stir in the remaining 2 tablespoons of cold butter, letting it melt completely into the sauce. The cold butter helps prevent the cream from separating and creates that glossy restaurant finish. Garnish with fresh parsley if desired and serve immediately.
Perfect Pairings for Butter Chicken
The rich, creamy sauce calls for sides that can soak up every delicious drop while adding textural variety to your plate.
Garlic Naan: This soft, pillowy flatbread is essential for scooping up the velvety sauce. The slight char and garlic butter complement the spiced chicken perfectly.
Basmati Rice: Fluffy steamed basmati provides a neutral base that balances the richness of the curry. If you love rice-based dinners, try this creamy smothered chicken and rice for another comforting option.
Cucumber Raita: This cooling yogurt sauce with diced cucumber and mint offers a refreshing contrast to the warm spices and helps balance the meal nutritionally with added protein and probiotics.
Roasted Cauliflower: Oven-roasted cauliflower florets seasoned with cumin add a nutty flavor and satisfying crunch that contrasts nicely with the tender chicken.
Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness and adds fresh vegetables to round out your dinner plate. For more chicken dinner inspiration, check out this mozzarella chicken in basil cream sauce.
Keeping Your Butter Chicken Fresh
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
For reheating, use low heat on the stovetop and add a splash of cream or water if the sauce has thickened too much. Avoid microwaving at high power, which can separate the cream. I usually reheat mine gently in a skillet for the best texture.
This recipe also freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating. You can double the batch and freeze half for an easy future dinner when you need something special without the work. Similar to this chicken marsala, butter chicken makes excellent meal prep.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, though it tends to be less juicy. Cut it into smaller pieces and reduce cooking time slightly to prevent drying out.
How spicy is this butter chicken?
This version is mild and family-friendly. The cayenne pepper is optional, so you control the heat level. Add more cayenne or red pepper flakes if you prefer spicier food.
Can I make this dairy-free?
Absolutely. Substitute coconut cream for the heavy cream and use coconut oil instead of butter. The flavor profile changes slightly but remains delicious.
Quick & Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- Combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a medium bowl. Mix thoroughly until every piece is coated evenly. Let marinate for at least 15 minutes while dicing onion and mincing garlic.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate, leaving oil in pan.
- Reduce heat to medium and add 1 tablespoon butter to the skillet. Scrape up browned bits from bottom of pan, adding 1 to 2 tablespoons water if needed. Add minced garlic and diced onion with a pinch of salt. Sauté for 3 to 4 minutes until onion is translucent and fragrant.
- Stir in tomato sauce and sugar. Let simmer for 2 to 3 minutes. Return chicken to skillet and mix well. Pour in heavy cream slowly, stirring as sauce transforms to a peachy-orange color.
- Add cayenne pepper if using, garam masala, curry powder, and black pepper. Reduce heat to low and simmer for 10 minutes. Sauce should coat the back of a spoon. Taste and adjust salt as needed.
- Remove from heat and stir in remaining 2 tablespoons cold butter until completely melted. The cold butter prevents cream separation and creates glossy finish. Garnish with fresh parsley if desired. Serve hot with naan bread and steamed rice.
